Adobong Hito Sa Gata (Catfish In A Coconut Milk) Recipe

INGREDIENTS:

• 2 pieces medium-size hito (catfish), cut into serving pieces
• 1 piece medium ginger, sliced into strips
• 2 pieces medium onions, sliced
• 6 gloves garlic, minced
• ¼ cup soy sauce
• ¼ cup vinegar
• 1 tbsp oyster sauce
• ¾ cup thick coconut cream (pure)
• 1½ cup thin coconut milk (with a small amount of water)
• 5 pieces bay leaf
• 6 pieces medium tomatoes, sliced
• 1 tsp. Butter or margarine
• 8g pack Maggie magic sarap (MSG for substitute)
• Salt and Pepper to taste
• 1 bunch Pechay, cleaned and cut into serving

INSTRUCTIONS:

1. Sauté garlic, onions, ginger and tomatoes in a butter or margarine.
2. Add the thin coconut milk, let it boil while continue stirring to avoid burning then add fish.
3. Pour in the soy sauce, vinegar and oyster sauce and generously sprinkle bay leaf
4. Simmer for 10 minutes or until the fish is slightly cook while occasionally stirring to avoid burning.
5. Add pechay and season with magic sarap, salt and pepper.
6. Add thick coconut cream when the pechay is partly cook
7. Simmer for another 5 minutes or until the sauce is creamy.
8. Serve hot with a lot of steamed rice and chilies (siling labuyo).

Source: My Bicol Recipe

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